Brazilian Salmon and Rum Sauce for Pasta

The idea behind this take-your-breath-away pasta sauce comes from the caipirinha – Brazil’s national cocktail – made with cachaça, lime juice and sugar. Cachaça is a spirit made from sugar cane, so probably the nearest widely available equivalent to it in Europe is rum.

You can make the sauce ahead of time and simply cook the pasta just before you eat – estimate 100g/3.5 oz for women and 150g/5 oz for a hungry man. Use open pasta such as farfalle (bow tie pasta) or fusilli as that holds the cream best.